This recipe comes from Ruth Levy Longman, a schoolteacher from Franklin,
La., who loved to eat at Pascal’s Manale. Many years ago,
she created this dish based on the restaurant’s famous dish.
4 dozen (21–25 count) shrimp, head-on
½ pound butter
¼ cup olive oil
4 cloves garlic, minced
1/3 cup Worcestershire sauce
Louisiana hot sauce to taste
1 tsp paprika
2 tsps salt
cracked black pepper to taste
¼ cup chopped parsley
Preheat oven to 350°F. Place shrimp in a large baking pan with
a 1-inch lip. In a 15-inch cast iron skillet, melt butter over medium-high
heat. Add olive oil. Once olive oil is hot, blend in garlic, Worcestershire,
hot sauce, paprika, salt and pepper. Sauté 1–2 minutes.
Sprinkle in parsley and sauté 1 additional minute. Pour garlic
sauce over shrimp and bake 10–12 minutes, turning shrimp occasionally.
Pour shrimp and sauce into a large ceramic serving bowl, and serve
warm with French bread.